Vegetarian Sun Dried Tomato Quinoa Bowls
Ingredients
- 2 Cloves Garlic, minced
- 1 Large Carrot, sliced
- 1 Red Bell Pepper, chopped
- 1 Large Zucchini Chopped
- 2 Cups Broccoli, Chopped
- 3 Cups Cooked Quinoa
- 1 Sweet Potato, peeled and chopped
- 1 1/2 Cups [Sun Dried Tomato Pesto] , Click the words for the link or Costco brand
Instructions
- Drizzle a little olive oil in a nonstick skillet and heat to medium heat.
- Add garlic and cook until fragrant then add the veggies, stirring occasionally.1 Large Carrot, 1 Red Bell Pepper, 1 Large Zucchini Chopped, 2 Cups Broccoli, 2 Cloves Garlic, 1 Sweet Potato
- Cook for about 15 minutes or until tender and slightly charring on the edges.
- Add the quinoa and pesto and stir together.3 Cups Cooked Quinoa, 1 1/2 Cups [Sun Dried Tomato Pesto]
- Heat everything up and serve immediately with salt to taste.
Notes
refrigerate leftovers
Nutrition
Calories: 443kcal